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100% Positive Reviews


Pros: Great recipes-fantastic results

Cons: Not all recipes for beginners

Although I've heard this book is not for beginners, I started small and have had great success with the tea loaves I have made. 

I brought the banana bread from this book to a party.  Everyone was asking who made the bread.  They thought it tasted like banana creme.

The recipes include toppings-something I have not seen on other quick bread recipes.

I think that might cause the breads not to dome but they really are delicious and seem to be made by someone with a lot more experience than I


Pros: Great photography and writing, delcious recipes

Cons: The photos alone make you hungry but you can't eat the cookbook

I first fell in with Tartine in its bakery form.  Conveniently enough, the bakery is located about half a block away from my brother's old apartment.  When he was living there, he would always bring treats from Tartine for family dinners...lemon creme tarts, chocolate pudding, lemon meringue cake, passion fruit lime bavarian, and their gorgeous breads.  Oh!  And how could I forget...their croissants.  Mmm, just writing it out makes my mouth water.  Needless to say, it's absolutely delicious.  One day, while I was standing in a 20+ person deep line waiting to make my way into the bakery, two gals got in line behind me.  They had never been to Tartine before and of course were wondering if waiting in such a long line was really worth it.  The guy behind them said, "Yes.  It's very much worth it."  And it is. 

When Tartine came out with their cookbook, it was on my Christmas wishlist immediately.  With tons of recipes from the bakery for their pastries and cakes, it's become pretty much the only dessert cookbook I use (although it does have a few savory recipes in it as well).  The photography is exquisite, the recipes are clear and easy to follow, and they include kitchen notes with helpful hints to achieve the best results. 

So far, I've successfully made the devil's food layer cake with chocolate ganache, a variation of their fruit tart with lemon creme (also their recipe), lemon bars on brown butter shortbread (divine), brownies (with a whopping pound of chocolate in them), quiche, and a triffle of summer fruit.  My versions haven't turned out as aesthetically pleasing as Tartine's but they sure have tasted good.

If you ever get a chance to peruse the cookbook or go to the bakery, I cannot recommend it highly enough.

Every once in a while, a cookbook comes along that instantly says "classic." This is one of them. Acclaimed pastry chef Elisabeth Prueitt and master baker Chad Robertson share not only their fabulous recipes, but also the secrets and expertise that transform a delicious homemade treat into a great one. It's no wonder there are lines out the door of Elisabeth and Chad's acclaimed Tartine Bakery. It's been written up in every magazine worth its sugar and spice. Here their bakers' art is transformed into easy-to-follow recipes for the home kitchen. The only thing hard about this cookbook is deciding which recipe to try first: moist Brioche Bread Pudding; luscious Banana Cream Pie; the sweet-tart perfection of Apple Crisp. And the cakes! Billowing chiffon cakes. Creamy Bavarians bursting with seasonal fruits. A luxe Devil's Food Cake. Lemon Pound Cake, Pumpkin Tea Cake. Along with the sweets, cakes, and confections come savory treats, such as terrifically simple Wild Mushroom Tart and Cheddar Cheese Crackers. There's a little something here for breakfast, lunch, tea, supper, hors d'oeuvres—and, of course, a whole lot for dessert! Practical advice comes in the form of handy Kitchen Notes. These "hows" and "whys" convey the authors' know-how, whether it's the key to the creamiest quiche (you'll be surprised), the most efficient way to core an apple, or tips for ensuring a flaky crust. Top it off with gorgeous photographs throughout and you have an utterly fresh, inspiring, and invaluable cookbook.

AuthorChad Robertson
Dewey Decimal Number641.865
LabelChronicle Books
List Price$35.00
ManufacturerChronicle Books
Number Of Items1
Number Of Pages224
Product GroupBook
Product Type NameABIS_BOOK
Publication Date2006-08-24
PublisherChronicle Books
StudioChronicle Books
Feature<a title='Condition Guide' href='/content/Condition_and_Shipping_Guide.htm' target='_blank'>Click here to view our Condition Guide and Shipping Prices</a>
CreatorAlice Waters
Model Name/TypeMPNEAN/UPC

About the Tartine Chefs:

Elisabeth Prueitt is Pastry Chef and co-owner along with her husband and renowned Baker Chad Robertson, of Tartine Bakery in San Francisco. Tartine is the culmination of the pair’s training, and passion for food and cooking that began for Elisabeth at home in upstate New York, growing up in a family that grew most of what they cooked and ate. Her intuitive palette is evident in the unmistakable quality and taste of fresh ingredients that are essential in everything produced at Tartine. Chad is from West Texas, and three generations of handmade boot and saddle makers. He eventually took a turn to cooking and then to breadmaking, leading him to the same school as Elisabeth, The Culinary Institute of America in Hyde Park, New York, where they attended both the culinary arts program as well as the primary years of the new Baking and Pastry program to become early double graduates.


About the Tartine Bakery:

600 Guerrero Street San Francisco, CA 94110 (map)
t. 415 487 2600  /  f. 415 487 2605


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